Ecuadorian corvina in creamy peanut and mild lime sauce with green plantain cakes and fresh hearts of palm salad

Instructions

1. 1

   1. Season the corvina fillets with 1 tablespoon (15 ml) key lime juice, half of the minced garlic, the ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes in the refrigerator.

2. 2

   2. For the sauce, blend the roasted peanuts with the milk and hot fish stock or water until smooth and creamy. Set aside.

3. 3

   3. Heat 1 tablespoon (15 ml) annatto oil in a wide skillet over medium heat. Sauté half of the red onion, the green bell pepper, half of the tomato, and the remaining garlic for 4 to 5 minutes, until fragrant and softened.

4. 4

   4. Pour the blended peanut mixture into the skillet. Add 1/4 teaspoon salt, a pinch of black pepper, and cook over medium-low heat for 6 to 8 minutes, stirring often, until the sauce thickens slightly. Add 1 tablespoon chopped cilantro and 1 additional tablespoon key lime juice. Keep warm over very low heat.

5. 5

   5. Meanwhile, cook the green plantain pieces in water with a pinch of salt for 15 to 18 minutes, until tender. Drain well and mash while still hot with the butter, fresh cheese, 1 tablespoon chopped cilantro, and a pinch of salt to form a rustic dough.

6. 6

   6. Divide the plantain mixture into 8 portions and shape into cakes about 3/4 inch thick. Heat 2 tablespoons (30 ml) vegetable oil in a skillet over medium heat and brown them for 3 to 4 minutes per side, until crisp outside. Keep warm.

7. 7

   7. Pat the corvina dry with paper towels. Heat the remaining tablespoon of annatto oil in another skillet over medium-high heat. Sear the fillets for 2 minutes per side, just until the surface is golden. If you prefer to finish the fish in the oven, transfer it to a tray and bake at 375°F / 190°C for 4 to 6 minutes until just cooked through; otherwise, finish cooking in the skillet for 2 to 3 more minutes over medium heat.

8. 8

   8. Make the salad by combining the hearts of palm, cucumber, remaining red onion, remaining tomato, 1 tablespoon cilantro, apple cider vinegar, the remaining tablespoon vegetable oil, the remaining tablespoon key lime juice, and a pinch of salt and black pepper in a bowl. Toss gently.

9. 9

   9. To serve, spread a layer of hot peanut sauce on each plate, place a corvina fillet on top, and serve with 2 green plantain cakes and a portion of hearts of palm salad. Finish with the remaining cilantro over the sauce or salad.